Cinnamon-Raisin Noodle Kugel

Kugel is a traditional baked Jewish "pudding" or "casserole." Most often, kugel is made from egg noodles or potatoes and can either be sweet or savory. A sweet kugel (like this one) commonly combines fruit, sour cream, cottage cheese and eggs with cooked noodles and the mixture is then baked to achieve a firm, custard-like consistency. The cinnamon-raisin flavor combination is a classic, but don't miss the cranberry-orange variation that follows the main recipe.

Cinnamon-Raisin Noodle Kugel

Ingredients:

12 ounces wide egg noodles

4 tablespoons butter

5 eggs, lightly beaten

1 cup cottage cheese

3/4 cup sour cream

1 can (8-ounce) crushed pineapple, drained

2 to 3 teaspoons vanilla extract (according to taste)

2 teaspoons ground cinnamon

3 tablespoon sugar, divided

Pinch of salt

2/3 cup golden raisins

2 tablespoons panko crumbs

Preparation:Cook the egg noodles according to package directions, drain, add the butter and toss until the butter is completely melted. Set aside to cool.

Position a rack in the center of the oven, preheat to 350°F and generously butter a 13 x 9-inch baking dish.

Plump your raisins by soaking them in hot water for 5 minutes. Drain well and set aside.

In a large mixing bowl, combine the eggs, cottage cheese, sour cream, pineapple, vanilla, cinnamon, 2 tablespoons of the sugar and a pinch of salt. Add the noodles and raisins and combine thoroughly. Transfer to the prepared baking dish, cover tightly with aluminum foil and bake for 45 minutes.

Uncover the kugel and sprinkle the top with panko crumbs, the remaining 1 tablespoon of sugar and a dusting of cinnamon if desired. Return to the oven until the crumbs are lightly toasted, 8 to 12 minutes.

Allow to cool for 15 to 20 minutes before cutting into squares for serving. May be served warm, or at room temperature.

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